Herb Roasted Pheasant With Wild Rice Stuffing
Yield: 10 portions
Ingredients
10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
1/2 cup Olive oil with chopped rosemary, thyme and sage
1 lb. Wild rice, long grain
2 quarts Chicken stock or canned chicken broth
2 Carrots, diced
1/2 Onion, diced
1/2 cup Dried apricot, small diced
1 Tablespoon Salt and pepper mix
2 Tablespoons Garlic, roasted
-
Boil the rice with the chicken stock, cook until soft and most of the
liquid is gone. -
Add the onion, carrot, garlic and apricot. Cook until the vegetables are
soft and all liquid has been absorbed. Refrigerate rice mixture until cold. -
In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
-
When rice is cool, add the pheasant puree to the rice until well mixed.
Adjust seasoning with salt and pepper and return to refrigerator until ready
to stuff. -
Preheat oven to 400 degrees F.
-
Make 10 small football shaped patties of the rice mix, stuff inside the
pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture
on top and bottom of the pheasant, season with salt and pepper. Place the
pheasant on a heavy gauge roasting pan and then in a preheated oven for
approximately 8-10 minutes. Remove from oven and cover with lid or foil and
allow to rest for 10 minutes. Serve over sauté of spinach.
*Pheasant can be substituted with chicken.
Inaugration Luncheon